- In a bowl, mix together the chicken, mayonnaise and dijon mustard. Season to taste.

- Heat a large frypan on medium high heat. Whisk two eggs lightly in a small bowl. Add the eggs to the pan and drag in the edges. Allow to cook but let the top still be slightly runny. Lift out onto a board and repeat with the remaining eggs and oil to form four omelettes in total.

- Top each omelette with the chicken mixture and baby spinach leaves. Roll up and serve.